I am a big fan of Chef Paul Prudohmme. In his Louisiana Kitchen cookbook there is a breakfast recipe called Eggs Basin St. Basin St has an interesting history and I am not sure why he chose it for the name of this dish. His recipe is a city dish finished with Bearnaise Sauce. My interpretation starts out the same but then takes a sharp turn away from the city and heads straight to the Bayou Country. You will need a Cajun sized appetite to take this on.

A couple days ago I made some Andouille Sausage and I threw on a couple pork breakfast steaks.

This morning I went to work on what I call Cajun Sunshine Breakfast. The Andouille sauce includes what Cajuns call the Holy Trinity and of course cayenne pepper.

I browned the diced sausage , sautéed the trinity, and made a sauce with beef base and water.

Oh wow, move over huevos rancheros! KJ, that breakfast is splendid, and unllike any other of which I have seen or heard. Such a brilliant combination and so luxiurious looking. People waking up to this will be going nuts! Thanks for sharing this one!!!